A delicious slow cooker meal
Ingredients
4 chicken legs (alternatively, you can use a whole chicken and cut it into 8 pieces)
1 tablespoon Italian seasoning
salt and pepper
1 – 280g jar of pitted kalamata olives, drained
1 – 280g jar of artichoke hearts, drained
1 – 225g pack of sliced mushrooms (you can use whole mushrooms and slice them yourself, this just saves time)
1/2 cup of white wine (you can substitute chicken broth or tomato sauce for Whole30)
Fresh parsley for garnish (optional)
- Pat your chicken legs dry. Season them with the Italian seasoning. Generously season them with salt and pepper.
- Place your chicken legs in the bottom of your slow cooker. Then add the kalamata olives, artichoke hearts and sliced mushrooms.
- Pour the white wine in and set your slow cooker on low for 5 hours.
- After 5 hours, remove the chicken and vegetables from the slow cooker and place them in an oven-safe dish. Turn your grill on high and grill for 10 minutes, until the chicken skin is nice and crispy.
- Garnish with parsley and serve!
I served this up with a delicious mash
Cauliflower Carrot Mash
1/2 head of cauliflower (medium sized)
1 carrot (medium size), sliced
1 tbs. butter
Break cauliflower into small pieces and steam with carrot until soft. Combine vegetables in a bowl and mash until smooth. Or put into bowl of food processor and process until smooth. Add butter and mix well